Tahini & Rye Cookies

We are obsessed with tahini so when we heard of a cookie that combined tahini with rye flour and chocolate, we knew it had to be good. And we were not wrong. This is simply one of the best cookies we have ever tasted.

1 hour

Makes 16

1 hour

Makes 16

We saw these cookies on The Boy Who Bakes instagram feed and quite literally went straight into the kitchen to try them. We did a few alterations to the original recipe by halving the amount of sugar and adding in a few dates (because dates and tahini are best friends), replacing the wheat flour with buckwheat and reducing the chocolate a bit. The result is cookie heaven. I'm not even exaggerating. The complex flavor of rye flour, tahini, dates and chocolate is insane. Make it already!

PREPARATION

Making the cookies 1. Combine rye flour, buckwheat flour, baking powder and salt into a large bowl, set aside.
2. Place butter, tahini, sugar and dates in a food processor and mix for a few minutes on high speed until light and fluffy. 3. Add the eggs to the processor and mix until combined. 4. Pour the butter mixture into the bowl of flours, add the chocolate and mix until evenly distributed. 5. Refrigerate for 2 hours until firm (or stick it in the freezer for 20 mins) and set the oven to 190°C / 380°F.6. Roll the cookie dough into balls, roughly 45 g in size, and coat (moderately) in sesame seeds. 7. Place on one or two parchment lined baking trays and bake for about 10-11 minutes. After they’ve been in the oven for about 6-7 minutes remove the tray(s) from the oven and smack it against the kitchen table top a few times to help the cookies flatten out a bit before placing it back in the oven for the remaining time until slightly browned. 8. Let the cookies cool on the baking tray for a few minutes before transferring to a wire rack to cool completely. 9. Will keep in a sealed container for about 3-4 days (but they won't last that long).

34 Comments

Hannah

15 May ’19 at 13:34

Unfortunately my comment didn't appear. Perhaps because of my english is so poor. I try it again with very simple words: Your new Website is absolut great. The one before has already been very nice. .... And These Cookies are gorgeous. I already bake them twice. SOO good! Kind regards from Hannah

I want to try these cookies. Here in Japan I can easily get buckwheat flour and tahini and sesame seeds!
I have an interesting tip for you about sesame seeds that you might want to look into: it is always good to slightly toast the whole sesame seeds and then to slightly crush them and use that for the topping of your cookies. I know that is NOT as pretty as using the uncrushed ones! Using whole uncrushed sesame seeds looks very pretty but they will pass through your body and not be digested I have been told. Slightly crushing them allows the body to digest them. I didn’t know this myself until recently. It is something I learned here in Japan.

These sound so delicious! I have all the ingredients too (Yay!) I will give these a go over the Easter weekend. We just received your new cookbook in the post today - I am so excited to try the recipes, I think my little one is going to love them :-) xx

Love your new design so much. (The "old one was already very good!) And these cookies too. Looking Forward to buy your new book in the German Edition in August.
All the best. Hannah (with a 2 year old Luisa!)